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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From TOH Simple & Delicious mag. Ingredients:
1 (12 ounce) package wide egg noodles |
1 lb ground beef |
1/2 lb bulk pork sausage |
3 tablespoons chopped onions |
1/4 teaspoon garlic powder |
1 (14 3/4 ounce) can cream-style corn |
1 (14 1/2 ounce) can stewed tomatoes, cut up |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 cup chopped pimento stuffed olive |
2 tablespoons minced fresh parsley |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, pork sausage, onion and garlic powder over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, soup, olives and parsley; heat through.
2. Drain pasta; stir into meat mixture. Transfer to a greased 13 x 9 inch baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
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